COCKTAILS

FALL COCKTAIL

Recipe by @1ou2cocktails

- 1 oz of Triple sec, La Fleur de l'île

- 1,5 oz of pur cranberry juice

- 0,5 oz de cinnamon syrup

- Hibiscus & Passion, Art Kombucha

Garnish for Halloween: eyed-shaped candy 

 
 

GRAPEFRUIT-HIBISCUS

Recipe by @1ou2cocktails

- 1,5 oz of gin, Romeo's X

- 1,5 oz of fresh grapefruit juice

- 0,75 oz of simple syrup

- 1 egg white (or vegan emulsifier)

Mix in a shaker!

- Fill with Hibiscus & Passion Art Kombucha

PEAR, GINGER AND ROSEMARY

Recipe of @laviedansmonassiette

- 1 oz of ginger gin, Mayhaven of  Artist in Residence distillery

- 3 sprays of rosemary tincture from, Oushkabé distillery

- 3/4 of a can of Spicy pear Art Kombucha

- 1 sprig of burnt rosemary

 

Photo by @laviedansmonassiette

DARK & STORMY MOJITO

Recipe by @jtun_peu_cocktail

- 1 1/2 oz of rum

- 1/2 oz of homemade pear/ginger syrup

- 10 mint leaves

- 3/4 oz of lime juice

Shake shake shake !

- Fill with Ginger Art Kombucha

 

Photo by David Markoff @jtun_peu_cocktail

 

SAKE AND PEAR

Recipe by @daphlive

- 2 oz of sake

- 4 oz of pear juice

- A hint of lemon juice

- Foamer or egg white well stirred!

- Fill with Spicy Pear Art Kombucha 

And a spring of rosemary for garnish!

 

THE MONTREAL MULE

- 1 oz of vodka

- 5 crushed mint leaves

- 1/2 oz of lime juice

- 2 lime wedges

- Fill with Ginger Art Kombucha

 

DAIQUIRI STRAWBERRY-HIBISCUS

Mix in a blinder (2 servings) :

- 2 cups of frozen strawberries

- 2 tbsp. maple syrup

- 1 hint of lime

- 1 can of Hibiscus Art Kombucha

 

MOJITO PEAR-RASPBERRY

For 2 servings:

- 1 can of Mint Art Kombucha

- 100 ml of pear juice or puree

- 1/2 oz of white rum

- Some crushed raspberries

 

TROPICAL COCKTAIL

For 1 serving:

- 1 can of Hop Art Kombucha 

- 100 ml of pineapple juice

- 1 hint of turmeric

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Montréal, Québec

© Art Kombucha, 2020

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